Description

These Cherry Lemon Scones are a delightful combination of tart lemon and sweet cherries, creating a refreshing twist on traditional scones. With a buttery, flaky texture and an optional glaze for added sweetness, these scones are perfect for breakfast, brunch, or a special treat. Their light and fruity flavor make them a favorite for any occasion.

Ingredients

For the Scones:

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold unsalted butter, cut into small cubes

1/2 cup buttermilk (or regular milk with 1 tablespoon vinegar added)

1 large egg

1 tablespoon lemon zest (from about 1 lemon)

1/2 teaspoon vanilla extract

1 cup fresh or frozen cherries, pitted and chopped

1 tablespoon fresh lemon juice (optional, for added lemon flavor)

For the Glaze (Optional):

1/2 cup powdered sugar

1 tablespoon lemon juice

1 teaspoon milk or water (to adjust consistency)

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Instructions

Prepare the Oven and Pan: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in the Butter: Add cold butter cubes to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs with pea-sized bits of butter.
Add Wet Ingredients: In a separate bowl, whisk together buttermilk, egg, lemon zest, and vanilla extract. Add the wet ingredients to the dry ingredients and stir gently until just combined.
Fold in the Cherries: Gently fold in the chopped cherries, being careful not to crush them. If the dough is too sticky, add more flour as needed.
Form the Scones: Turn the dough out onto a floured surface and gently pat it into a 1-inch thick disc. Cut the dough into 8 wedges using a sharp knife or bench scraper.
Bake the Scones: Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart. Bake for 15-18 minutes, or until golden brown on top and a toothpick comes out clean.
Cool the Scones: Let the scones cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Make the Glaze (Optional): While the scones cool, whisk together powdered sugar, lemon juice, and milk (or water) in a small bowl until smooth. Adjust the consistency by adding more milk or water if needed.
Glaze the Scones: Once the scones have cooled slightly, drizzle the glaze over the top for a sweet and tangy finish.

Notes

Frozen cherries work perfectly! Just chop them while frozen and fold them in gently to avoid excess moisture.

For a different flavor, add a teaspoon of ground ginger or cinnamon to the dry ingredients.

If you don’t have buttermilk, substitute with regular milk and 1 tablespoon of vinegar or lemon juice.

Store scones in an airtight container at room temperature for up to 3 days. Reheat in the microwave or oven to refresh them.

Prep Time: 15 minutes
Cook Time: 15-18 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American